Capicola & Grilled Vegetable Sandwiches

Capicola & Grilled Vegetable Sandwiches

In this sandwich grilled eggplant and red bell peppers are paired with thin slices of garlicky capicola (a dry-cured rolled pork shoulder) and spicy arugula, all on grilled Italian bread.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 45 min 1 hr



  • 1 small eggplant, (about 12 ounces), cut into 1/4-inch-thick slices
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic vinegar, divided
  • 2 cloves garlic, minced, divided
  • 2 large red bell peppers, roasted and sliced, or two 6-ounce jars roasted red peppers, drained, rinsed and sliced
  • Freshly ground pepper to taste
  • 8 1/2-inch-t Italian bread, preferably whole-grain
  • 4 ounces thinly sliced capicola, (see Note)
  • 1 bunch arugula, trimmed (4 cups)

Cooking Instruction

Step 1

Preheat grill or broiler.

Step 2

Place eggplant slices in a large colander over a bowl. Sprinkle with salt and let stand for 15 minutes. Rinse well under running water and pat dry.

Step 3

Brush oil lightly over both sides of the eggplant slices. Grill or broil the eggplant until tender, 3 to 4 minutes per side. Place in a bowl and toss with 1 tablespoon vinegar and half of the minced garlic.

Step 4

Toss peppers in a separate bowl with the remaining 1 tablespoon vinegar and garlic. Season with pepper.

Step 5

Grill or broil bread until lightly browned, 1 to 2 minutes per side.

Step 6

To assemble sandwiches, layer capicola, the eggplant, the red peppers and arugula between toasted bread slices.


  • Serving: Per serving
  • Calories: 191
  • Carbohydrates: 26g
  • Fat: 6g
  • Protein: 9g
  • Dietary Fiber: 7g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Cholesterol: 15mg
  • Potassium: 596mg
  • Sodium: 566mg
  • Exchanges: 1 starch, 2 vegetable, 1/2 lean meat, 1 fat
  • Carbohydrate Servings: 1